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Easy No-Bake Blueberry Cheesecake Cups

no-bake blueberry cheesecake cups - featured image
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A fresh, light, and creamy no-bake dessert featuring a crumbly graham cracker crust, tangy cheesecake filling, and a vibrant blueberry topping. Perfect for summer or any time you want a fuss-free sweet treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • ½ cup heavy cream, cold
  • 1 cup fresh blueberries
  • 2 tablespoons blueberry jam or preserves (optional)
  • 1 teaspoon lemon zest

Instructions

  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until crumbs are evenly coated and hold together when pressed (about 3 minutes).
  2. Divide the crust mixture by spooning approximately 2 tablespoons (30g) into each serving cup. Press firmly into an even layer. Chill in the fridge for about 10 minutes.
  3. In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy (2-3 minutes). Add vanilla extract and lemon juice, mixing until combined.
  4. In a separate chilled bowl, whip cold heavy cream to stiff peaks (3-4 minutes).
  5. Gently fold whipped cream into the cream cheese mixture using a spatula, keeping the mixture light and fluffy.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crust layers, filling each cup nearly to the top.
  7. In a small bowl, mix fresh blueberries with blueberry jam and lemon zest. Adjust sweetness if needed.
  8. Top each cheesecake cup with a generous layer of the blueberry mixture. Chill in the fridge for at least 2 hours before serving.

Notes

Use cold bowls and beaters when whipping cream for best results. Press crust firmly to prevent crumbling. Chill at least 2 hours for best texture; overnight chilling improves flavor melding. For gluten-free, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free, use dairy-free cream cheese and whipped coconut cream.

Nutrition

Keywords: no-bake cheesecake, blueberry dessert, easy dessert, summer dessert, cheesecake cups, fresh blueberries, no oven dessert

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